Meat Lovers Quiche with Flaky Beef Tallow Pie Crust

If you’re looking for a hearty, high-protein breakfast or brunch, this Meat Lovers Quiche is sure to hit the spot. It’s loaded with crispy bacon, sausage, caramelized ham, green onions, and melted cheese in every bite. The rich, flaky beef tallow and butter crust adds incredible flavor, and The Bearded Butcher Original Blend ties all the meats together perfectly. Baked just until set, this quiche is a simple, satisfying way to start your morning or feed a hungry crowd.

Ingredients: 

For the Tallow & Butter Pie Crust:

• 2 Cups Flour
• 1/2 Cup Beef Tallow
• 1/2 Cup Butter
• 1 Tbsp Corn Starch
• 1 Tbsp Granulated Sugar
• 1/2 Tsp Salt
• 2 Tsp Distilled White Vinegar
• 1/3 Cup Water

For the Quiche: 

• 6 Large Eggs, well beaten
• 1 Cup Half-and-Half
• 1/2 Tsp of The Bearded Butcher Blend, Original, Chipotle, or Butter Blend Seasoning
• 8 oz salt & pepper pork sausage
• 1 lb. Sliced Bacon, Cut then Rendered
• 1/2 Cup Diced Ham
• 4 Fresh Green Onions, Thinly Sliced
• 1 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Shredded Gruyere Cheese
• 1/4 Cup Grated Parmesan Cheese

Instructions:

For the Tallow & Butter Pie Crust:

1. Begin by preparing the beef tallow and butter pie crust. In a large bowl, combine 2 cups of flour, 2 tablespoons sugar, 1 tablespoon cornstarch, and ½ teaspoon salt.
2. Cut in ½ cup cold butter and ½ cup cold beef tallow until the mixture resembles coarse crumbs.
3. Stir in 2 teaspoons distilled vinegar and about 1/3 cup ice water, mixing just until the dough comes together.
4. Form into a disk, wrap, and chill for 2 hours before rolling out.
5. Preheat your oven to 425°F. Roll the dough out and press it into a 9-inch tart pan or pie dish. Dock the crust with a fork to prevent bubbling.
6. To keep the edges from sliding down into the dish, blind bake by layering a second pie dish on top or using pie weights.
7. Bake for about 10 minutes, or until lightly browned. Remove and set aside.

For the Quiche: 

While the crust bakes, prepare the filling.

1. Heat a large skillet over medium heat and cook the ground sausage until fully browned, breaking it apart as it cooks. Remove, then add the diced ham to the skillet and allow it to caramelize slightly to deepen the flavor. Remove the caramelized ham, then render the bacon until crispy. Cooking everything in the skillet builds layers of flavor and ensures perfectly browned, savory meat.
2. Once cooked, remove from heat and drain excess grease if necessary. Slice the green onions and set aside.
3. In a large mixing bowl, crack and whisk 6 large eggs until smooth. Pour in 1 cup of half-and-half and whisk until fully combined.
4. Season the egg mixture with 1/2 teaspoon of The Bearded Butcher Original Blend, making sure it is evenly incorporated.
5. Reduce the oven temperature to 350°F.
6. Evenly layer the cooked bacon, sausage, caramelized ham, chopped green onions, and the shredded cheese (Gruyere, Cheddar, Parmesan, or a blend) into the pre-baked crust.
7. Carefully pour the seasoned egg mixture over the top, allowing it to settle evenly among the fillings. If needed, gently spread ingredients for even distribution.
8. Place the quiche into the oven and bake for about 40-45 minutes, or until the center is set but still slightly jiggly. Avoid overbaking, as the quiche will continue to cook after being removed from the oven.
9. To prevent the crust edges from burning, tent the outer edge with foil if they begin to brown too quickly. 
10. Once baked, remove from the oven and allow it to rest for several minutes before slicing. This helps the filling fully set and makes for clean, beautiful slices.